The Dynamics of Innovation Clusters: A Study of the Food.

This book provides an in-depth analysis of the processes of innovation found in industrial clusters. The authors focus particularly on the characteristics of innovation clusters and their operation in the food industry. This is revealed through novel case studies, detailed research on the dynamic cluster relationship between academia and industry, and the role of competencies, resources, interactions and leadership.

The results reveal that innovation processes are significantly different from product development processes and that many failures of innovation can be explained by a lack of distinction between the two. The authors also offer informative insights on the interactions between different technologies, the convergence between technologies and consumers, and the manner in which these two elements are handled in the innovation process. They move on to identify three different phases of the innovation process and illustrate how the importance of cluster partners, competencies and management can vary at each stage. In addition, they highlight the importance of allowing innovations to grow and develop, and emphasise the fact that successful innovations cannot simply be 'assembled' from the necessary components.

Entrepreneurs, R&D managers and academics working in the fields of innovation, technology management and industrial strategy will all value the in depth case-studies and rigorous analysis which adds a new and significant dimension to the many arguments surrounding cluster management.

Magnus Lagnevik, Professor Emeritus, The Institute of Economic Research, School of Economics and Management, Lund University, Sweden, Ingegerd Sjöholm, Department of Food Engineering, Lund, Sweden, Anders Lareke, LTH, Förpackningslogistik, Lund, Sweden and Jacob Östberg, Stockholm University School of Business, Sweden